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Marvelous mango madness comes to Thai Hut

Published: Wednesday, Aug. 21, 2013 - 4:00 pm
Last Modified: Wednesday, Aug. 21, 2013 - 4:30 pm

We dropped by Thai Hut the other day to find husband-wife owners Ten and Tuck Siri doing what they do best — Tuck whipping up marvelous concoctions in the small kitchen, and Ten greeting customers and delivering heaping plates of fragrant dishes to their tables.

The two lunch pals ordered from the menu — chicken-filled potstickers with ginger sauce; rice paper-wrapped shrimp spring rolls with peanut and plum sauces; marinated shrimp wrapped in egg rice paper, deep-fried and served with sweet ‘n’ sour sauce; pad see ew (wide noodles) with tofu and crisp veggies; and pad-ta-lay, scallops sauteed in garlic sauce with lemon grass and basil.

All delicious and fresh, as usual. But what really my attention were the display of whole mangoes and the chalk board listing seven mango-centric specials ($4 to $15). We’ve enjoyed these Grade-A mangoes from Mexico on past visits, sliced and served with sticky rice. But the mango specials held new promise, especially as these mangoes are the best we’ve had in California.

Soon, a platter of mango stir-fried fish and a platter of mango fried rice arrived at the table. The tender pieces of basa (a mild-tasting type of catfish farmed in Vietnam) matched well with the medley of mango, peppers, onions and cashews. The mango fried rice was full of tail-on prawns, chunks of mango and multiple veggies, including cucumber coins. Memorable dishes worth repeating.

Thai Hut, 5800 Madison Ave., Sacramento, (916) 348-1880, www.thaihut.org.

Read more articles by Allen Pierleoni



About Appetizers

Chris Macias has served as The Sacramento Bee's Food & Wine writer since 2008. His writing adventures have ranged from the kitchen at French Laundry to helping pick 10 tons of zinfandel grapes with migrant farm workers in Lodi. Chris also judges regularly at food, wine and cocktail competitions around Northern California. His profile of a former gangbanger-turned-pastry-chef was included in Da Capo's "Best Food Writing 2012."

Read his Wine Buzz columns here
cmacias@sacbee.com
(916) 321-1253
Twitter: @chris_macias

Allen Pierleoni writes about casual lunchtime restaurants in The Sacramento Bee's weekly "Counter Culture" column. He covers a broad range of topics, including food, travel, books and authors. In addition to writing the weekly column "Between the Lines," he oversees the Sacramento Bee Book Club, in which well-known authors give free presentations to the public.

Read his Counter Culture reviews here
apierleoni@sacbee.com
(916) 321-1128
Twitter: @apierleonisacbe

Blair Anthony Robertson is The Sacramento Bee's food critic.

Read his restaurant reviews here
brobertson@sacbee.com
(916) 321-1099
Twitter: @Blarob


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Note: The Appetizers blog switched blog platforms in August 2013. All posts after the switch are found here. Older posts are available using the list below.

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